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Eating out in Majorca - What to Eat in Majorca?

Gastronomy of Majorca - Tourist information and guide to eating out in Majorca, Spain...

Eating out in Majorca is
fantastic. Holidaymakers may
discover the enjoy the
Spanish & Balearics
gastronomy at the Majorca
restaurants in all
resorts of
Majorca. Eating out
is a marvellous way to relax
and enjoy the unique sunny
beauty of the islandâ€™s
Mediterranean scenery. The
gastronomy and Majorcan
cuisine is also great for
holidaymakers. Pickles on
cocktail sticks, homely omelets, cheeses and hams,
baby earthenware casseroles
with sizzling hot dishes and
elegant mayonnaise-topped
mouthfuls.

As for gastronomy of the
Island; the typical
Mallorcan soups are very
popular that are served as a
first course. They are
mostly made from a
nourishing blend of
vegetables, thinly cut
slices of brown bread, onion
and tomato. Tumbet is
another very typical dish
that is a ratatouille-like
baked vegetable dish,
usually cooked in a greixera
(casserole) and contains
aubergines , potatoes,
peppers and tomato.

When it comes to meat
dishes; the popular local
roast sucking pig, and
escaldums, duck or turkey
stews with potatoes and
almonds are a must. Loin of
pork with cabbage is also
popular. There is also
popular Mallorcan spicy red
sausage spread, sobrasada
that is made of finely diced
pork, seasoning, paprika and
cayenne pepper.

However, the local fish and
seafood dishes are the most
popular ones of the island
and are really worth a
taste. The lobster stew
which is called caldereta de
langosta, the sea scorpion
named cap roig, the fish
croquettes made with
jonquillo are very popular.

As for cakes and pastries;
the lard named ensaimada is
very popular in the island
that is made from flour and
lard and is a sweet
magically fluffy half-bun,
halfpastry with a flattened,
coiled, turban-like shape.
The smaller ones are eaten
with breakfast, while the
bigger ones are eaten as a
dessert or at tea time, or
taken home by visitors as a
souvenir of a happy holiday
spent on Majorca.

Another speciality of the
island are the rubiols
that are made from flour and
aniseed, with a cottage
cheese or jam filling. In
addition, the coca, a
pizza-like base that is
filled with fresh apricots
or dried peaches, ice cream
with almonds are also very
popular.

As for wining; the Ferrer
and Ribas wines bear the
Binissalem Seal of Origin
and are of excellent
quality. Also the most
popular aperitif is palo
that is a drink resembling
vermouth, made from the
carob bean. Liqueurs made
from natural herbs enjoy
wide renown. Recently a
local type of cava is also
very popular that the
Mallorcan vi escumĂłs de
qualitat brut nature,
produced by Jaume Mesquida.
This sparkling wine, made by
the champagne method, is
limpidly brilliant with a
light greenish-yellow
colour.